ASPARAGUS, CHICKEN, AND PECAN PASTA

Asparagus, Chicken, and Pecan Pasta image

Penne pasta tossed with asparagus, red peppers, pecans, and Parmesan cheese in a delicious sauce that is creamy without being over-powering. This has been a tremendous hit every time I've made it.

Provided by Julie Ledford

Categories Main Dish Recipes Pasta Chicken

Time 50m

Yield 6

Number Of Ingredients 13

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Ingredients

1 (16 ounce) package penne pasta
1 tablespoon olive oil
1 teaspoon minced garlic
1 red bell pepper, chopped
2 bunches asparagus, trimmed and cut into 1 inch pieces
1 cup chicken broth
¼ cup chopped fresh basil
salt to taste
½ teaspoon pepper
3 tablespoons butter
1 pound grilled chicken breast strips
1 ½ cups grated Parmesan cheese
½ cup pecan halves

Steps:

Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until al dente, 8 to 10 minutes; drain.
Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the garlic, red pepper, and asparagus; cook and stir 5 minutes until the garlic softens and mellows. Pour in the chicken broth, and bring to a boil over medium-high heat. Simmer until the vegetables have softened, then add the basil, salt, pepper, butter, and chicken. Cook and stir a few minutes until the chicken is hot. Stir in the cooked pasta, then fold in the Parmesan cheese and pecan halves to serve.

Nutrition Facts : Calories 685.5 calories, Carbohydrate 64 g, Cholesterol 94 mg, Fat 29.2 g, Fiber 7 g, Protein 44.8 g, SaturatedFat 10.9 g, Sodium 478 mg, Sugar 6.7 g